Carrot with Fennel
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
or canola oil |
|
| 1 | each |
spanish onions
coarsely chooped |
|
| 2 | pounds |
carrots
peeled and sliced |
|
| 8 | cups |
chicken broth
or vegetable stock |
|
| 1 | teaspoon |
fennel seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
or canola oil |
|
| 1 | each |
spanish onions
coarsely chooped |
|
| 907.2 | g |
carrots
peeled and sliced |
|
| 1.9 | l |
chicken broth
or vegetable stock |
|
| 5 | ml |
fennel seeds
|
|
Directions
Heat oil over low flame in a 3-quart soup pot. Add onion and carrots and cook, covered, until vegetables are tender, 15 to 20 minutes.
Add stock and fennel and bring to a boil. Reduce heat to low and simmer for 20 minutes.
Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth.
